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Prep Time: 8 Minutes Cook Time: 30 Minutes |
Ready In: 38 Minutes Servings: 6 |
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You can make this recipe as a subtle side dish or add some cooked broccoli, chicken, and red bell pepper for a main course meal. I actually make this curry a little hotter by adding more curry powder. Ingredients:
2 cups chicken broth |
2 tablespoons lemon juice |
1 cup uncooked regular long grain rice |
1 teaspoon grated lemon, rind of |
1/2 teaspoon curry powder |
1/4 teaspoon garlic salt |
1/4 teaspoon pepper |
2 tablespoons toasted sliced almonds |
2 tablespoons minced crystallized ginger |
Directions:
1. Heat the broth, and lemon juice in a medium saucepan until boiling.
2. Add the rice, stir, and turn heat to low.
3. Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
4. Remove pan from heat.
5. Stir in lemon peel, curry powder, garlic salt and pepper.
6. Cover and let sit for 10 minutes.
7. Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.
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